** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. An easy to make side dish or baked brunch dish.
2. In medium saucepan over medium heat, cook onion in oil, stirring occasionally, until tender, 4 to 5 minutes.
3. Meanwhile, drain corn reserving liquid. Add water to liquid to make 1 cup.
4. Add liquid mixture and cornmeal to onions. Cook and stir until mixture boils.
5. Remove from heat. Thoroughly blend in milk, eggs, and corn.
6. In small bowl, stir together flour, baking powder and salt.
7. Stir into cornmeal mixture. Pour into greased 9 x 9 x 2-inch baking pan.
8. Bake in preheated 350 F oven until knife inserted near center comes out clean, 25 to 30 minutes.
9. Top with salsa to taste. To serve, cut into squares.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Corn, Hot Pepper, Onion allergies.
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